Broccoli and Cheese Pasta

Broccoli and Cheese Pasta is a creamy, cheesy, and comforting dish that’s perfect for busy weeknights or whenever you’re craving something hearty and satisfying. With tender pasta, crisp-tender broccoli, and a velvety cheese sauce, it’s a meal the whole family will love.

Why You’ll Love This Recipe

• One-pot or one-pan friendly for easy cleanup
• Kid-friendly and packed with vegetables
• Ready in under 30 minutes
• Perfect balance of creamy, cheesy, and wholesome
• Easily customizable with your favorite add-ins

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, fusilli, shells, or any short pasta)
• Fresh broccoli florets
• Butter
• All-purpose flour
• Milk
• Garlic (minced or powder)
• Sharp cheddar cheese, shredded
• Parmesan cheese (optional)
• Salt and pepper
• Red pepper flakes (optional for a kick)

Directions

1. Cook the pasta in a large pot of salted boiling water until just shy of al dente. In the last 2–3 minutes of cooking, add broccoli florets to the boiling water with the pasta.
2. Drain pasta and broccoli together and set aside. Reserve about 1/2 cup of pasta water.
3. In the same pot, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
4. Whisk in flour to form a roux. Cook for 1–2 minutes until golden and bubbly.
5. Gradually whisk in milk, stirring constantly until smooth and thickened, about 3–5 minutes.
6. Reduce heat and stir in shredded cheddar cheese (and Parmesan, if using) until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.
7. Add cooked pasta and broccoli back into the pot. Stir to coat everything in the cheese sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
8. Serve warm with extra cheese or a sprinkle of black pepper on top.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add Protein: Stir in cooked chicken, ham, or crispy bacon for extra heartiness.
• Make it Baked: Transfer to a baking dish, top with breadcrumbs and extra cheese, and broil for a few minutes until golden.
• Use Frozen Broccoli: Add frozen florets directly to the pasta during the last few minutes of cooking.
• Creamier Sauce: Mix in a bit of cream cheese or heavy cream for a richer texture.
• Gluten-Free: Use gluten-free pasta and flour alternatives for a GF version.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove or in the microwave, adding a splash of milk to bring back creaminess.

FAQs

Can I use other types of cheese?

Yes, try mozzarella, fontina, gouda, or a cheese blend for different flavor profiles.

Is this recipe vegetarian?

Yes, as long as you use vegetarian-friendly cheese.

Can I make it ahead of time?

Yes, it reheats well. Just store it properly and reheat with a little milk to refresh the sauce.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly and gives better flavor.

How do I keep the broccoli from getting mushy?

Add it during the last few minutes of pasta cooking time to keep it crisp-tender.

What pasta shape works best?

Short shapes like penne, fusilli, or shells hold the sauce well, but any pasta will work.

Can I add more veggies?

Absolutely! Try adding spinach, peas, or sautéed mushrooms.

Is it freezer-friendly?

It’s best fresh, but you can freeze it. The texture of the sauce and broccoli may change slightly.

Can I make it without flour?

Yes, use a cornstarch slurry or skip thickening for a looser, simpler cheese sauce.

How do I make it spicy?

Add red pepper flakes, a diced jalapeño, or a splash of hot sauce to the cheese sauce.

Conclusion

Broccoli and Cheese Pasta is a cozy, creamy, and satisfying dish that’s as easy to make as it is to love. Whether you’re looking for a quick family dinner or a comforting bowl of cheesy goodness, this recipe delivers big on taste with minimal fuss.

Print